Do-It-Yourself Garlic Powder

The big bulb of garlic in my box this week led me to marvel about the quantity of garlic we’ve received this year. In my house, this is a very good thing. Easy for me to go through all that garlic. No problem.

But I was thinking as I unpacked my box that others might not have the same experience. I remember last year when folks were saying, “What do I do with all these onions?” It was not a problem I had ever thought existed!

So, when I ran across this recipe for do-it-yourself garlic powder, I thought maybe I should share. It comes from seriouseats.com. Also works for onions. Their note:

This process also works for onions, and I took the opportunity to do a tray of each simultaneously without damaging the flavor of either. Out of one 13-ounce white onion (chopped fine), I was able to produce 1/2 cup of dried flakes, which reduced to 3 tablespoons of onion powder. It’s ultimately a small amount, but it has a delicate, sweet taste—like a fried onion ring—which is quite attractive.

Apple-Almond Gingerbread

This recipe just showed up today in my inbox in an email from Whole Foods so I haven’t tried it yet. The quantities seem a little fiddly to me – I am always scratching my head over a recipe that calls for 1/2 cup of something plus 2 tablespoons – always figure I can skip the 2 tablespoons and usually it turns out fine. Anyway – I liked the idea of apples and gingerbread, so I’m going to give this a try. But probably with a little more apple and with regular whole wheat flour rather than the pastry flour called for.

Lemongrass Pork Sandwich

And finally, my plan for the daikon is to adapt this recipe. I was introduced to Lee’s Bakery on Buford Highway which the New York Times once declared had Atlanta’s best banh mi sandwiches. I don’t know about that, but I do know they sell their crusty rolls for 30 cents each. I bought a bag full. I’ve been growing lemongrass in a container and so will finally harvest my first stalk.